Crisp little cut cookies which stay crisp? Recipe or hints?


I've been getting these tiny crunchy cut cookies, each about the size of a quarter, from the virtual farmer's market. They're made by a bakery that makes real things with ingredients lists that read like recipes Flour, butter, eggs, salt, vanilla. No bp/soda. Cocoa powder for the chocolate ones. There were spice or ginger ones which were very similar. They come in a quart jar and stay crisp even in the jar.

I'm happy to keep buying these. They have seasonal shapes, and are very satisfying. A little sweet, a little crunch, a tiny size, and they keep really well. The only problem is they don't always have them.

Do you think if I just bake the ingredients in normal proportions, and maybe a little extra time to make them crunchy that it might come close? I don't think I've ever made a cookie with egg but without baking soda. Is that the secret to the crispness? I make plenty of crisp cookies that soften up if there's humidity, and soften up when enclosed in a container. I figure some of the crunch has to be from a slightly longer bake, to remove moisture, but the vanilla ones have barely any brown on the edges, if any, so that can't be the whole story. I don't know if I'll ever feel compelled to make them, but I really want to know how!

Comments (4)
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1 cup
of butter

2 cups of

together and add

2 eggs
beaten with 2 T milk and 1 teaspoon vanilla ( I like a bit more)

Mix with
the butter mix

Add 3 cups
flour mixed with 1/2 tsp salt....and as much as 1/2 cup more flour until it's stiff
enough to roll out

Make flat
patties, wrap and refrigerate for an hour or longer....

Dust board
with flour and roll and cut...

Bake 375
for 8 to 10 minutes....I use parchment on the cookie sheets....if you don't
have parchment....lightly grease the sheets.

absence of baking powder keeps them from rising and keeps the cookies true to
the shape of the cutter.....and makes them crisp

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Bumblebeez SC Zone 7

I think you might also really like Trenton Wine Crackers, they are slightly sweet and Aldi's Cookie Thins, good ingredients and tiny and crisp. So good!

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Martha Scott

I use this recipe from the Joy of Cooking -- it makes tiny little crisp cookies -- each cookie is just a bite but they stay that way practically forever:

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Probably not related but I made a gingerbread cookie last Christmas from my mom’s ancient Fanny Farmers which requires boiling molasses. I rolled them very thinly. They were lovely. Not too sweet, super crispy.

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